Category Archives: Bakery

New DSM enzyme to enable bakeries to reduce ascorbic acid in recipes

Royal DSM, a Dutch science-based company, has launched BakeZyme AAA baking enzyme for cost-effective production of bread with ideal texture and volume. The new solution enables bakeries to reduce ascorbic acid in their recipes while maintaining the ideal bread texture and volume. Ascorbic acid prices have fluctuated significantly since 2017 when new environmental policies in China forced many manufacturers to… Read more »

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Giving baked foods a nutritional punch

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beneoThere’s an entire spectrum of nutrients associated with sports nutrition. It’s impossible to pack them all into a single product and still deliver on taste. Identifying the product’s performance goal can help with nutrient selection. Managing blood sugar is one goal that can make workouts more effective and sustainable. “Alternative sweeteners are redefining the common approach of the sports nutrition… Read more »

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International Artisan Bakery Expo launched

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Business-to-business trade show and conference producer, Emerald Expositions, has announced the launch of the International Artisan Bakery Expo (IABE.) The event will stage alongside the International Pizza Expo, March 5-7, 2019 at the Las Vegas Convention Center. “For the first time in more than a decade, the artisan and retail bakers will have annual trade show focused on their unique businesses,” said Peter Lachapelle,… Read more »

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Fête du Pain

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For the first time ever, the United States sent a team of 24 bakers to participate in the Fête du Pain, an annual twelve-day bread festival in France that celebrates bread. In Paris, the Fête occurred in front of the Notre-Dame Cathedral and concluded on May 16. During the Fête du Pain, Messe des Boulangers, (Bakers’ Mass) took place inside… Read more »

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Get Ready for iba 2018

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Visitors can experience outstanding artisan achievements, discover new ideas, open up additional areas of business, learn about technical developments in the trade, watch new machines in action, test products, listen to lectures, talk to experts and thereby promote their own company. iba’s organizers explain the reasons that a visit to the trade fair is a must for those in the… Read more »

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International sourdough library keeps cultures alive

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The Puratos sourdough library specializes in strains of naturally fermented yeast cultures from around the world. This unique library houses samples of flour, water and starter from various countries, in an attempt to research the global biodiversity of sourdough bread. The wood-panelled library features a forest canopy on its ceiling, emphasizing its natural interest in organic matter. It stores over… Read more »

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What’s the Difference Between Baking Soda and Baking Powder?

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They both help things rise, but there are a couple major differences Both baking soda and baking powder are crucial ingredients when it comes to cooking “quick rise” baked goods like pancakes and muffins, but they’re actually both quite different products. So what exactly is the difference between them? The way that baking soda and baking powder make foods rise… Read more »

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Removing added sugars in sweet baked foods

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Food manufacturers will have more reason to reduce added sugars in their products once the new Nutrition Facts Label becomes mandatory, and that’s especially true for makers of sweet baked foods. The Food and Drug Administration has mandated that a new Nutrition Facts Label include a line for added sugars, which is not on the current panel. Stevia and other… Read more »

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Bakery China 2018

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With an exhibition area of over 200,000 square meters this year, Bakery China 2018, to be held on May 9-12, has attracted more than 2,100 exhibitors from all over the world. As an important indicator of China’s robust growth on bakery, Bakery China (www.bakerychina.com) was launched 21 years ago and has developed into the world’s largest exhibition in this area…. Read more »

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Study reveals consumers’ favourite bread

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Comax Flavors has released new primary research on consumers’ preferences towards bread products. Slightly less than half the respondents preferred whole wheat as the number one flavour consumed by all generations. Second favourite was white bread, with multi-grain only cited as a favourite by a third of the respondents, by 22 per cent. 85 per cent of 1000 U.S. respondents… Read more »

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